Bombe Patricienne

Ingredients

Equipment Needed

• •1½-quart (1.4-liter) metal bombe mould or deep round-bottomed stainless-steel bowl
• •Electric hand mixer or stand mixer
• •Small heavy saucepan
• •Digital sugar thermometer
• •Offset spatula
• •Two nesting heatproof bowls for the ice bath
• •Thin slicing knife

Instructions

1. 1

   Chill mould and cream

   Set a 1½-quart (1.4-liter) metal bombe mould or deep round-bottomed bowl in the freezer for 30 minutes. Transfer the vanilla ice cream to the refrigerator until it becomes spreadable but remains properly frozen, about 20 minutes. Reserve 1 tablespoon (15 ml / 15 g) of the cream unwhipped, then beat the remainder to soft peaks and refrigerate it. Soft peaks will fold into the base without leaving white lumps.

2. 2

   Clothe the mould

   Following the mould-clothing principle referenced in Another Method of Preparing Aspics de Filets de Soles (No. 916), chemiser le moule, clothing the mould, by pressing the softened vanilla ice cream evenly over the bottom and sides. Aim for a shell about ⅝ inch (1.5 cm) thick and bring it cleanly to the rim. Freeze for 30 minutes, inspect for thin patches, repair them with more ice cream, then freeze for at least 1 hour. If the ice cream slumps while you work, stop and return everything to the freezer for 10 minutes. Ça se rattrape. A firm, even shell is the structure of the bombe.

3. 3

   Start the syrup

   Put the sugar and water in a small heavy saucepan. Warm gently until the sugar dissolves, washing any crystals from the sides with a clean wet pastry brush, then boil without stirring. While the syrup cooks, place the yolks in a heatproof mixing bowl and begin beating them at medium speed when the syrup reaches 230°F (110°C).

4. 4

   Cook pâte à bombe

   Take the syrup to 244°F (118°C), the soft-ball stage. With the mixer running, pour it into the yolks in a thin stream between the whisk and the side of the bowl. Do not pour onto the whisk, which throws the syrup into hard threads. Beat for 2 to 3 minutes, until the pâte à bombe is pale, expanded, and thick enough to leave a ribbon, but still distinctly warm. If the syrup crystallizes before it reaches the yolks, add 1 tablespoon (15 ml / 15 g) water, dissolve it gently, and bring it back to temperature.

5. 5

   Melt and cool chocolate

   Immediately add the finely chopped chocolate to the warm pâte à bombe in three additions, whisking until each addition melts before the next goes in. When the mixture is completely smooth, set the bowl over a larger bowl of ice and cold water. Stir continuously until the base reaches about 75°F (24°C), cool to the touch but still fluid. This sequence is the dish: warmth melts the chocolate, then the ice arrests the heat before it can flatten the whipped cream. If the chocolate turns grainy or tight, lift the bowl from the ice, warm the reserved tablespoon of cream, and whisk it in a teaspoon at a time until smooth.

6. 6

   Fold the filling

   Fold the prepared Pralin (No. 2352) into the cooled chocolate base. Add one quarter of the whipped cream and fold it through to loosen the mixture, then add the rest in two additions with broad strokes from the bottom of the bowl. Stop as soon as no white streaks remain. The filling should hold a soft mound while still settling slowly from the spatula.

7. 7

   Fill and freeze

   Spoon the filling into the frozen vanilla shell, pressing it gently against the sides so no hollow pockets remain. Smooth the top level with the rim and cover the surface directly with baking paper, followed by foil. If the shell begins smearing at the edge, put the mould and filling back in the freezer separately for 15 minutes before continuing. Freeze the completed bombe until solid, at least 6 hours and preferably overnight.

8. 8

   Unmould and serve

   Chill the serving platter. Remove the coverings, pass a thin knife only around the uppermost edge, and wrap the mould for 5 seconds in a towel dipped in hot water and wrung nearly dry. Invert onto the platter and lift straight upward. If it refuses to release, repeat with the warm towel for 3 seconds rather than forcing it. Return the unmoulded bombe to the freezer for 15 minutes if the surface has softened, then cut with a knife warmed in hot water and wiped dry between slices. À table!

Chef Tips

• •Use the nougat-powder form of Pralin (No. 2352), intended for ices and custards, not the egg-white mixture for glazing cakes. Smooth commercial praline paste carries extra fat and changes the frozen texture.
• •Choose a dense vanilla ice cream with real cream and a clean vanilla flavour. A very airy ice cream can still work, but pack the shell a little thicker because it contains less substance by volume.
• •A stainless-steel mixing bowl is the honest home equivalent of a dedicated bombe mould. Metal freezes quickly, releases cleanly under a warm towel, and gives the proper rounded silhouette.
• •The hot syrup cooks the yolk base, but pasteurized yolks are the prudent choice when serving pregnant guests, older adults, young children, or anyone with reduced immunity.
• •Serve the bombe without sauce or stray decoration. Its cut face is the display, ivory outside, chocolate and pralin within. A small glass of Banyuls from Roussillon is splendid beside it.

Advance Preparation

• •Prepare the Pralin (No. 2352) separately and keep it tightly sealed in a dry cupboard until needed. Its dry nougat powder keeps well and should remain crisp and free-flowing.
• •The vanilla shell can be clothed and frozen a day before the filling is made. Cover it once hard so it does not collect freezer aromas.
• •The completed bombe may be frozen up to 3 days ahead. Once fully solid, wrap the mould closely; unmould shortly before service and return it to the freezer if dinner runs long.

Frequently Asked Questions

Nutrition Information

1 serving (about 133g)